While my baked beans were in the oven on the 4th of July, I had some time on my hands. I was bored and looking for something to do, so what better way to occupy my time than figure out something I can bake. Even though it was almost 80 degrees outside, the oven was already on for the beans anyway, so Imight as well take advantage of that! I remembered this recipe on How Sweet It Is, which was perfect, because I didn't want to go and make a ton of something, knowing that I'd be the one eating it all week. My cupcake batter ended up being enough for 3 cupcakes instead of the 2 the recipe calls for. Maybe I just didn't eat enough of it while I was whisking it together?! I had individual packets of cream cheese in my fridge leftover from a work breakfast, so I decided to whip up a chocolate cream cheese frosting to top my cupcakes. The recipe is written below.

In a bowl, add the egg (white) and sugar and whisk until combined. Add in the vanilla and melted butter and stir until mixed. Add the flour, baking powder, and salt, and stir until smooth. Stir in the milk. Line a muffin pan with 2 (or 3) liners and divide the batter equally between them. Bake at 350 degrees for 10-12 minutes, or until the cupcakes are set. Let cool completely and frost as desired.

In a bowl, combine the cream cheese and cocoa powder. Add the milk and stir to combine. Add 1/2 cup of powdered sugar and stir well. Add more powdered sugar as necessary, depending on your desired consistency.